Flour Tortillas

2 1/2 Cups all -purpose flour
scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon coarse salt
1 cup warm water

Place the flour, shortening, and salt in the bowl of a heavy duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Divide the dough into 8 pieces. Roll each into a ball and place on a baking sheet or board. Cover with a towel and let rest 15 minutes to 1 hour.

Have ready eight 12 inch squares of parchment paper or waxed paper for stacking. On a lightly floured board, roll out each dough ball to a 10 inch circle, and transfer to a paper square.Stack the squares, wrap and chill until ready to cook.

To cook, heat a dry griddle or nonstick skillet over medium heat. Carefully peel off the paper and cook the tortillas one at a time until puffy and slightly brown, about 45 seconds on each side. Set aside to cool slightly on a towel lined platter. Bring to the table in the towel or wrap well in plastic and freeze.